A Sisal Substitute for the Stairs at Calypso In The Country. Shelley loves the look of seagrass runners, but not the rough feel and shares what she chose in place of the sisal that more than filled all her needs.

Cashew Caramel Bars at Something Sweet. Winnie shares a tempting caramel recipe that would make a wonderful dessert for Thanksgiving.

And finally, a recap of my share from the party - Delicious Vegan Hash Brown Casserole. A craving for hash browns found me in the kitchen creating this one dish meal that turned out to be a new family favorite.

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Wednesday, November 18, 2015

Do you allow your food cravings to steer your meal choices? I know I do. This dish came about on a day when I had a serious hankering for hash browns.

I found this tasty casserole recipe from Zsu's Vegan Pantry and changed it up to create a stick to your ribs, one dish meal that is loaded with good for you ingredients that just happen to also be delicious.

For this recipe, you will need to roast some red peppers. Lay 2 red bell peppers on a broiler tray and place tray approx 8" from upper coils. Broil them on the lowest setting. Watch them closely and repeatedly turn them as the skin starts to brown and wrinkle.

While the peppers are roasting, coat a non-stick skillet with 1 tbsp of olive oil and heat pan to medium on the stove. Add 1 finely chopped onion, 2 tsp minced garlic and 4 cups of shredded russet potatoes. Cook until browned (approx 15 mins) and flip over to brown the other side (another 15 mins or so).

Once the peppers are completely cooked, remove from oven and set aside to cool. Once cool - peel off skin. It comes off very easily. Remove ends, seeds and then chop the peppers. Stir together peppers and browned hash browns in a large mixing bowl.

If you are looking for a meatless main dish, give this recipe a try. I have made this a few times now, and it has become a new favorite of my meat loving husband. I consider that to be a big win on my part!